A BBQ Recipe for Indoors

Do the low spring temperatures and rainy days make you long to fire up the the grill?  Maybe it is because May is National Barbecue Month or because we all have a little cabin fever from the winter.  Well don't let the dreary weather stop you!  You can have a perfectly good BBQ meal made right in your own kitchen.  One of my favorite ways to use our grille sauces is in a pulled chicken or pulled pork recipe.  Of course, it doesn't have quite the same effect as the grill marks and scent you get from a barbecue outdoors, but it sure will give you a little taste of summer.  In this recipe it uses our Roasted Peach Whiskey Sauce and pork, but I'm sure it would be just as good with our Roasted Apple Grille Sauce or even our Honey BBQ Sauce with chicken instead.  Be creative, that is what makes cooking so much fun!


Barbecue Pulled Pork Sandwich

ingredients
 *Salt and Pepper
 *2-3 lb. trimmed boneless Boston pork butt or blade roast
 *2 tablespoons vegetable oil
 *One bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce
 *6 Sandwich Buns
 *Optional – Cole Slaw

directions

1.Rub salt and pepper over a 2-3 lb. trimmed boneless Boston pork butt or blade roast. Heat 2 tablespoons vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.

2.Cover pot and roast in a preheated 325 degree F oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.

3.Shred the pork, removing excess fat, and toss with 1 bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce.

4.Serve warm on a sandwich bun – as an option, top with coleslaw.


View this recipe and more on our website. Do you have your own recipe that you can't wait to try when the temperatures warm up? Please comment and share them with us!